Tag: Neven Maguire

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Neven Maguire cooks omelettes with mushrooms in Irish Rapeseed oil, Oriel Sea Salt & Drinagh Cheddar Cheese @SimplyBetterDunnesStores #PGI. Ireland ☘️

🍳🥚🧀Mushroom , Bacon & Cheese Omelette!🧀🥚🍳

Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!

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Neven Maguire’s chocolate baked Alaska with chocolate sauce : rte.ie recipes


By Neven Maguire

Celebrity Chef

Watch Neven’s Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.

Ingredients

Serves 6-8

  • 1 x 900ml tub Vanilla Ice Cream
  • 200ml cream, whipped, to serve

Chocolate Sponge

  • 4 eggs
  • 120g caster sugar
  • 90g self-raising flour
  • 30g good quality cocoa powder

Italian Meringue

  • 4 x egg white
  • 225g caster sugar
  • 135g water
  • 1 tsp vanilla extract

Warm Chocolate Sauce

  • 200ml cream
  • 1 tsp vanilla extract
  • 2 tbsp Coole Swan Irish Cream Liqueur
  • 255g plain chocolate, finely chopped (at least 70% cocoa solids)

Method

To Make the Chocolate Sponge

  1. Preheat the oven to 180°C/350°F/Gas Mark 4
  2. Line a baking tray (13.6 x 9.5in) with parchment paper
  3. In a large bowl whisk the eggs and caster sugar together with hand mixer
  4. Whisk for 3 minutes on full power until light and fluffy
  5. Sieve in the flour and cocoa powder and gently fold in using a spatula
  6. Transfer the mixture to the baking tray
  7. Bake for 8-10 minutes
  8. Remove from the oven and allow to cool completely

For the Italian Meringue

  1. Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.
  2. Once the sugar has dissolved allow to boil.
  3. Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form.
  4. Boil the sugar until it has reached 120°C (use a sugar thermometer to check).
  5. Carefully stream the syrup into the egg white while whisking on high speed.
  6. Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.
  7. Keep covered in a bowl or transfer to a piping bag until needed.

For The Warm Chocolate Sauce

  1. Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
  2. Gently add in the chocolate and stir gently until completely melted.
  3. This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
  4. Use warm or cold as required

To Assemble

  1. Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
  2. Cut the prepared chocolate sponge in 3
  3. Place one third of the sponge in the base of the tin
  4. Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
  5. Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
  6. Add the final piece of sponge on to, gently pressing down
  7. Fold the overhang of cling film over the top
  8. Pace in the freezer to firm up for 3-4 hours minimum or overnight is best

To Serve

  1. Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
  2. Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
  3. At this point the Alaska can be returned to the freezer until needed or alternately to serve straight away, use a blow torch to evenly brown the outside of the meringue all over
  4. Enjoy with warm chocolate sauce and whipped cream
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Neven Maguire’s English Food Tour explores County Durham and Durham City – Wednesday RTÉ One at 8:30pm 🇮🇪 🏴󠁧󠁢󠁥󠁮󠁧󠁿

macnean_house_restaurant

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  • Tonight on Neven’s English Food Tour 🏞️🍴

    RTÉ One at 8:30pm

    Neven explores County Durham and Durham City, discovering stunning landscapes, rich history and incredible local food. From walking in Blanchland and the North Pennines to visiting Knitsley Farm Shop, where handmade pies are crafted by a sixth-generation farming family.

    In Durham City, @nevenmaguire samples elegant desserts at the Cellar Door Restaurant and dives into the fascinating history of Durham Cathedral, a UNESCO World Heritage Site, learning about medieval pilgrimages and what monks once ate.
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Neven’s English Food Tour Wednesday on RTÉ One 8.30pm @macnean_house_restaurant Co.Cavan

https://www.instagram.com/reel/DTI3bACDyJ0/?igsh=dHpvMmNycmVzbmRi

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  • 💫Don’t Forget Neven’s New Series Begins Tonight💫

    📺RTÉ One
    ⏰ 8:30pm

    @nevenmaguire
  •  begins his journey in Newcastle 🏰🍞
    From climbing the 847-year-old Newcastle Castle for views over the Tyne’s iconic bridges, to meeting Michelin-star pioneer Terry Laybourne for classic pub bites at The Broad Chare.

    He also explores the city’s Irish connections through football legend Jack Charlton, before finishing at Big River Bakery, learning to make the famous Geordie Stottie and Pease Pudding.

    History, food and heart — Newcastle delivers!

    #ad
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.@nevenmaguire makes simply delicious Pad Thai @dunnesstores with Chef Yo.

https://www.instagram.com/reel/C7AAVU2MowW/?igsh=MWZsNXNwcW1vdHhrdA==

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  • We have partnered up with @sabarestaurantdublin to create our new @simplybetterds Thai Food range. Watch our brand ambassador @nevenmaguire learn how to make this delicious Phad Thai with Chef Yo. Find the full recipe below and shop the ingredients in your local @dunnesstores.

    Phad Thai
    Ingredients (Serves 2)
    • 200g Rice Stick Noodles
    • 6 Raw Tiger Prawns, shell removed
    • 175g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
    • 2 Tbsp Simply Better Cold Pressed Rapeseed Oil (for wok)
    • 2 Simply Better Free Range Corn Fed Large Eggs, beaten
    • 1 Tbsp Simply Better Cold Pressed Rapeseed Oil (for eggs)
    • 80g Bean Sprouts
    • 40g Spring Onions, diced 1cm
    • 100g Simply Better Thai Phad Thai Wok Sauce
    • 1 Tbsp Unsalted Roasted Peanuts, crushed
    • 1 Tsp Dried Crushed Chillies
    • 20g Fried Shallots

    Method:
    1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
    2. Bring a wok to a medium to high heat, add the oil, then the chicken and stir for 2 minutes before adding the prawns and stir for another minute.
    3. Bring the chicken and prawn to one side of the wok. Add the remaining oil and the beaten eggs.
    4. Stir quickly and mix the egg with the chicken and prawns.
    5. Add the noodles, stir for 1 minute until the noodles start to soften.
    6. Then add the sauce and stir well to cover the noodles.
    7. Add the bean sprouts and spring onions. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.
    8. Serve in warmed bowls with a sprinkle of the crushed peanuts, fried shallots and dried chillies.2d
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Neven’s Recipes, Irish Stew and Mary Flahavan’s oatmeal cookies – Marty in the Morning @rte lyricfm

I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!

SERVES 6–8

  • 900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
  • 900ml (1½ pints) lamb or chicken stock
  • 50g (2oz) pearl barley, washed
  • 225g (8oz) potatoes, cut into chunks
  • 225g (8oz) carrots, thickly sliced
  • 225g (8oz) leeks, well trimmed and
  • thickly sliced
  • 225g (8oz) pearl onions, peeled
  • 100g (4oz) rindless piece of smoked
  • bacon, diced
  • 2 fresh thyme sprigs
  • sea salt and freshly ground
  • black pepper
  • chopped fresh flat-leaf parsley,
  • to garnish
  • turnip mash with crispy bacon and onion, to serve (optional)
  • colcannon, to serve

1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in

the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.

2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.

3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.

Oatmeal, Cranberry and White Chocolate Cookies

This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.

  • 275g (10oz) Flahavan’s
  • Progress Oatlets
  • 225g (8oz) butter, at room
  • temperature
  • 150g (5oz) caster sugar
  • 100g (4oz) plain flour, plus a little
  • extra for dusting
  • ½ tsp baking soda
  • 100g (4oz) dried cranberries,
  • roughly chopped
  • 100g (4oz) white chocolate,
  • finely chopped

Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.

Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.

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Bangers and Cheesy Mash with Caramelised Red Onion Gravy @dunnesstores @nevenmaguire

https://www.instagram.com/reel/CxIuNvMpecv/?igshid=MTc4MmM1YmI2Ng==

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  • This recipe for Bangers & Cheesy Mash from our Simply Better brand ambassador @nevenmaguire is the perfect comfort food. Find the full recipe below:

    Bangers & Cheesy Mash with Caramelised Red Onion Gravy
    Ingredients (Serves 4)
    2 Packs Simply Better Irish Pork Spring Onion & Black Pepper Sausages
    2 Tubs Simply Better Irish Made Beef Gravy
    3 Tbsp. Simply Better Handmade Caramelised Red Onion Relish
    1 Tbsp. Simply Better Italian Extra Virgin Olive Oil
    1 Tbsp. Simply Better Italian Balsamic Vinegar
    Steamed Greens, to serve
    Cheesy Mash
    100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated
    750g Rooster Potatoes, cut into chunks
    75g Butter
    Method
    1. Preheat the oven to 200°C (400°F/Gas Mark 6). Place the sausages on a baking tray lined with parchment paper, drizzle with the olive oil and cook in the oven for 25 minutes, turning halfway through cooking to ensure they are golden brown on all sides.
    2. To make the mash, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 1-2 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher or pass through a potato ricer until smooth. Beat in the cheese and butter and season to taste.
    3. To make the gravy, heat the gravy in a saucepan over a medium heat, whisk in the caramelised red onion relish and balsamic vinegar and simmer for 2-3 minutes.
    4. To serve, place a large spoonful of mash in the centre of a plate or serving bowl. Top with 3 of the roasted sausages and pour over the onion gravy. Serve with some of the steamed greens.